I've finally found a source of local, raw milk, and I'm going to pick up 5 gallons tomorrow and start my very first raw milk cheddar with the new cultures that Wayne was so awesome to order and distribute for us.
Now, so I don't muck up my potentially best batch, is there anything I should know to do with raw milk that is different than supermarket milk?
So far I plan to:
- use the starter at a rate of 750U per 10,000L (equivalent to ~1.5U in my 5gal batch)
- top stir for several minutes after adding rennet
- refrain from eating the curds as I go, and age the cheese for 60 days min.
Did I miss anything? Any tips?
I believe you can generally use less rennet, and as I believe you mentioned you use veg rennet, the less the better regarding bitterness.
I am also making a cheddar tomorrow due to the Wayne hook-up of cheddar culture. It will be great to see all of us use this as an experiment. Advice with using raw as opposed to pasteurized milk (much depends on when the cows were milked--try to make the cheese within 48 hours of milking). Yes, you will need to top-stir--but only for about 30 seconds, not several minutes--I've read the same instructions in many books, and "several minutes" is confusing and subjective. You should find a nice curd within 30 minutes with raw milk and amazing taste! I don't worry at all about the aging requirements of 60 days for raw milk--it's a US law and they have made raw cheese in Europe for centuries without problems. Use your own judgement on this, and forge on to make a great cheddar. Dying to hear everyone's take on this new culture--suppose we won't know for several months.
Yes, waiting will be tricky.
I talked with the farmer today, and he said that all of his tanks are empty, but milking will be finished by 7am, and to just come out after that, so my milk will be 100% fresh and just 1 - 2 hours old when I start making.
Thanks for the advice on top-stirring!
I think I'll stick to the manufacturer's recommendations for rennet the first time, and I'll definitely test for floc point to see if I should tweak it later on. It will only take 1/2 a tablet, for 5 gallons, but if it breaks a little small on one side, I'll use the smaller one.
Congratulations, Mark! Once you go raw, you'll never want to go back.
If you've had a chance to look over the farm and feel confident that the milk is clean, I wouldn't worry about trying a few of the fresh curds. They really are awesome and tasting them is a great way of figuring out if you are on the right track, as Debi frequently recommends.
Mark - Do NOT stir for several minutes after rennet. 30 seconds will definitely do. You will damage the calcium matrix if you stir that long.
Raw milk contains natural lactic bacteria, so you should reduce your starter 10% or more. he challenge with raw milk is that every batch will be a little different and will act a little different during the make. But FAR superior to even the best store bought.
Have fun.
Congrats Mark - you will be surprised who good your cheese can be. As was mentioned eatting the curds won't hurt you if the milk is clean. Heck if he drinks it it must be safe? Raw milk curds are soooo good you may have a hard time saving some to press! Save some to fry up too they are awsome!
I recently discovered a source of Raw Milk in my neck of the woods. I plan to purchase 6 gallons this coming Tuesday for a cheese session on Wednesday morning. Is there any need to skim off the cream or should I use the entire amount (actually 2 batches of 3 gallons each)?
I make butter at home as often as needed and the heavy cream sounds like a wonderful way to go for butter. Also, is it very important to keep the Raw Milk very cold? I plan to use a 6 gallon carboy to pick the milk up in and this will not fit in my refridgerator unless I remove one of my kegs of beer (Oh my!). I am hoping the garage temperature will be low enough to keep the milk over night (40F. - 45F.).
Salute! :D
Depends on the kind of cheese that you plan to make. Some like Stilton are full fat. Others like Parmesan are better skimmed.
I make my mozzarella with mostly skimmed milk, simply because I like to use the cream for other purposes.
I'd keep the milk as cold as you can, but 40-45 degrees for just overnight should be okay, as long as the carboy is cleaned really well (sterilized) before filling it with the milk.